Combine flour, salt and pepper.
Dredge meat pieces in flour and brown in skillet in oil. Drain and place in a 2 1/2 qt casserole. Top with celery,
onion, and mushrooms. Combine water, garlic and steak sauce with drippings from browning meat. Cook a little scraping
up bits from bottom of pan. Pour over meat in casserole. Cover and bake 350* for 1 1/2 hours until tender.

6 servings

Meat Loaf

2 eggs

3/4 cup milk

2/3 cup finely crushed saltine
crackers

1/2 cup chopped onion

1 tsp salt

1/2 tsp rubbed sage

dash pepper

1 1/2 pounds lean ground beef

1 cup ketchup

1/2 cup packed brown sugar

1 tsp worchestershire sauce

In a large bowl beat eggs.
Add milk, saltines, onions, and seasonings. Add beef and mix well. Shape into loaf in a shallow baking pan.
Combine remaining ingredients. Spread half over top of meatloaf. Bake at 350* for 60-65 minutes until no pink
remains. Let stand 10 minutes before serving. Serve with remaining sauce.

6-8 servings

Carbonnade de Boeuf

6 slices bacon

salt and pepper

3 # lean boneless beef chuck
or rump, cut into 2" pieces

5 T margarine

5 T flour

4 large onions, coarsely chopped

1 1/2 cups beef stock

2 (10 oz) cans beer

1 1/2 tsp sugar

1 T vinegar

1 large bay leaf

3 large cloves garlic

4-5 sprigs parsley finely chopped

In heavy dutch oven, fry bacon
until crisp and set aside. Pour off almost all the fat, leaving just enough to have a thin film on the bottom.
Salt and pepper meat lightly. Heat fat until smoking hot, and brown meat, a few pieces at a time. If needed, add
a little bacon fat. When all the meat is browned, remove and add margarine to the pot. Stir in flour after the
margarine melts and lightly brown. Add onions and saute until soft and lightly browned. Add beef stock and beer.
Stir constantly over low heat until well blended and mixture begins to boil. Add sugar, vinegar, bay, and garlic.
Simmer for 2-3 minutes, then taste for salt and pepper. Stir in the parsley. Return the meat to the pan.
There should be enough sauce to cover but if you're a little short, add a little more beer. Stir, cover and place in
oven at 325* for 1 1/2 hrs. Should be fork tender when done. Serve over noodles.

Pound round steak 1/4-inch flat and slice into strips 1-inch wide and 4-inches long. Place bacon on the
steak strips and roll up, securing with toothpicks. In a skillet, brown the roll-ups slowly in hot oil. Remove to a large
kettle adding dry onion soup mix and water. Cover tightly, and simmer for 3 minutes. Remove the meat and keep warm. Combine
cornstarch and water, mixing until smooth. Add to the liquid in the kettle and simmer, stirring constantly, for 3 to 4 minutes,
or until thickened. Serve the gravy over the roll-ups. Makes 8 servings.